Stracciatella with Brown Rice

Refrigerate brown rice in an airtight container for up to five days. If you freeze it in an inch-thick layer in a large resealable plastic bag, you can easily break off individual portions as needed. Whether frozen or refrigerated, reheat rice in microwave, covered, until steaming, one to three minutes.

DIRECTIONS:1-Bring broth and rice to a boil in a large pot over high heat. Stir in spinach, half the cheese, and 1/4 teaspoon pepper, and return to a boil.2-Reduce heat to a gentle simmer. Using a circular motion, pour eggs into soup in a steady stream, trying to evenly distribute them on surface. Return soup to a simmer, and cook until eggs are set, 1 to 1 1/2 minutes. Divide among 4 soup bowls. Top with remaining cheese, and season with pepper.

I am totally in love with apples and bread pudding. That’s why I made a caramel apple bread pudding for my first Improv Challenge. This new version takes it to a new level because the bread itself had apples baked into it and then I topped it with cinnamon covered sauteed apples. I had to eat a bowl of the apples by themselves while the rest of the gang devoured the pudding. I didn’t feel deprived at all. The apples were delicious! I am only giving you the sauteed apple recipe here, because I used the same basic recipe for this apple bread pudding as in the caramel apple bread pudding.

Author: Frugal Antics of a Harried Homemaker Ingredients: 5 cooking apples, peeled, cored and thickly sliced½ cup butter⅓ cup agave nectar2 tsp cinnamon¼ tsp salt Instructions: Heat butter in a skillet until melted. Add the apples and cook until soft and slightly translucent. Add the agave, cinnamon and salt. Continue cooking a few minutes more so that the butter and agave thicken a bit.